The pear frangipane tart is a classic french tart made with a pate brisee, a sweet tart dough, an almond cream, frangipane, and fragrant poached pears. If you have ever baked any of my favorite tart recipes such as raspberry almond pine nut tart or the blueberry frangipane tart, you have had the experience of making tart dough and almond frangipane. Both of these tart components are quick and easy to make. They are also important to master as part of your baking repertoire. You can use my recipe for my favorite tart dough, in Sur le Plat basics, for any of your sweet tarts. The almond cream, or frangipane, can be used in a variety of ways paired with seasonal fruit or poached fruit as in this tart.
You will need a fluted shallow tart pan with a removable bottom. Use your hands and gently combine the tart ingredients with your fingers. Make sure that the chilled butter is well combined with the dry ingredients but do not overwork the dough. You can gather the dough into a ball, allow it to chill, and then roll it out and fit it into the tart pan. I like to press the dough directly into the pan when it is soft and malleable. Then I freeze the pan with the dough and allow the dough to rest until I am ready to bake it. You can do this step a few days ahead and then bake the tart shell on the day you wish to serve the tart.
The ingredients for the frangipane can be mixed in a food processor or blender. You want the almond cream to be smooth and fluffy. Chill the cream until you are ready to spread it on the cooled pre-baked tart shell.
Choose a pear for poaching that is seasonal and will hold its shape and texture when poached. I used Bartlett pears for their aroma and texture which is silky and smooth and not too grainy. I also added dried lavender to the poaching liquid to provide additional flavor and interest.
This tart is light and a perfect after-dinner fall dessert. We also love the pear frangipane tart with coffee or tea in the morning. The flavors are sublime and it is visually so beautiful.